Yellow Pepper Risotto Reviews

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users rating3.5/4

I am giving the recipe 3 forks only because I changed quite a few things¿ I put in 1 red pepper and 1/2 zucchini, both diced, in a large skillet, cooked them together in a little butter and a little white truffle oil with a few leaves fresh rosemary and a little black pepper. I set that aside and cooked 2 onions in the same skillet, again with butter and truffle oil. Then I added the rice, then wine, then stock. I put some saffron in and proceeded as written in the recipe. It tasted amazing, I am definitely doing it again!

I was looking for ways to use up some bell peppers and tried this out. The only modification I did was eliminate the straining of the pepper part ...why? they were not even that juicy to have gotten much pulp out. I just chopped them up really well and i bet the flavor was no less.

I'd give this 3.5 forks if I could.
I've learned how to improve this recipe and make it less work. You don't have to go to the work of roasting the bell peppers. Instead, cook them really well in the microwave; I used about 6 minutes. I did not strain them.
I used red onion, and a lot of it like in a regular risotto, rather than shallots to give more flavor, and I added sliced button mushrooms to the onions and garlic.
I was out of parmesan so used grated manchego instead, which was really delicious on top.
This came out really well.

This was very good, though, as with all risottos, kinda labor intensive--also, it took much longer than the "20 minutes" the recipe indicates. I served it with lamb chops, but really, I think it would be much better with fish, like sole or trout.

Beautiful risotto! Also tried a
variation omitting the zuchini, using
red peppers insead of yellow, and
substituting a cabernet for the white
wine. It was less tangy and had a
little more body, and also looked very
pretty with a puree of yellow pepper as
a garnish : )

Wow! One of the best risotto's I've ever had. Only changes I made were to omit the zucchini and substitute some sliced roasted yellow pepper instead. I also did not strain the puree. Absolutely delicious and beautiful color.

This is not our
favorite risotto
recipe, but it was
quite tasty. Followed
some previous advise
and roasted the
peppers. We did
yellow peppers and the
color and presentation
of the dish is great.
I think you need to be
a bell pepper fan to
really enjoy the
overall taste.

Used red and yellow peppers, some
pureed and some diced. Roasted them
the night before. Omitted the zucchini.
Added chicken from a purchased roasted
chicken. Turned out to be flavorful,
attractive, rich, and my guests loved it!

totally yummsky. I take my risotto very seriously and this was good stuff. Only pureed half the peppers and added the rest as diced. Also needed generous salting. Definitely worth it, wouldn't have guessed otherwise.